All-taste Focaccia

Name: All-taste Focaccia
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Milk (at room temperature) 0.6 cup; Type 00 flour 3 ¼ cups; Brewer's yeast 1 tsp; Water at room temperature ¼ cup; Fine salt 1.7 tsp; Extra virgin olive oil 1.4 tbsp; Zucchini 1.3 cups; Eggplant 5.3 oz; Black olives pitted 0.3 cup; Capers 2 tbsp; Tomato purée ¼ cup; Mozzarella cheese 8.8 oz; Prosciutto cotto 7 oz; Anchovies in oil 6; Robiola cheese 7 oz; Oregano 2 tsp; Red Tropea onions 3.25 oz; Tuna in oil 4.5 oz

it br es fr de

667

Calories per serving

Energy Kcal 667
Carbohydrates g 57.1
of which sugars g 6.1
Protein g 36.3
Fats g 32.7
of which saturated fat g 14.26
Fiber g 3.5
Cholesterol mg 93
Sodium mg 1464

Difficulty: Average
Prep time: 20 min
Cook time: 45 min
Serving: 6
Cost: Low
Note + the dough rising time (2 hours)

PRESENTATION

All-flavors focaccia is like a super exciting twist on your typical focaccia recipe. It's this fun Ligurian thing where every piece is a little surprise—really! Think about it. And soft, golden rolls all snuggled together, each with a unique filling. And some have sun-dried tomatoes and olives. Others? Packed with pesto, ham, or moist cheese. It's a wild mix of flavors and, seriously, looks like art on a plate. Perfect for parties, honestly.

In Liguria, the more creative, the better. And you know what? Every focaccia turns out to be a masterpiece—no two are the same. So, each time you bake, it feels like a new adventure.

For buffets, this homemade focaccia is a hit. Guests love picking their favorite “rose.” It is kinda like having snacks with friends, which is great. No slicing needed, just grab and go. Plus, it's an awesome way to use up leftover ingredients. Really, think of it as a twist on crispy flatbread, but with more flair.

For newbies to Italian bread, this is an easy focaccia recipe. Pretty simple, really. Perfect for spicing up party spreads or family dinners. The tangy bite from some fillings, mixed with the moist crumb and pillowy texture, makes it a standout. And here's the thing: no matter what toppings you choose, the heart of Ligurian homemade focaccia shines in every bite, making sure everyone remembers it. Super, super tasty.

INGREDIENTS

667

Calories per serving

Milk 0.6 cup (140 g) - (at room temperature)

Type 00 flour 3 ¼ cups (400 g)

Brewer's yeast 1 tsp (4 g)

Water ¼ cup (60 g) - at room temperature

Fine salt 1.7 tsp (10 g)

Extra virgin olive oil 1.4 tbsp (20 g)

for the filling: Zucchini 1.3 cups (150 g); Eggplant 5.3 oz (150 g); Black olives 0.3 cup (80 g) - pitted; Capers 2 tbsp (30 g); Tomato purée ¼ cup (50 g); Mozzarella cheese 8.8 oz (250 g); Prosciutto cotto 7 oz (200 g); Anchovies in oil 6; Robiola cheese 7 oz (200 g); Oregano 2 tsp (10 g); Red Tropea onions 3.25 oz (90 g); Tuna in oil 4.5 oz (125 g)

Preparation

How to prepare All-taste Focaccia

Pour the flour into the bowl of the stand mixer, add the yeast and half of the water at room temperature 1. Start kneading with the hook and slowly pour in the milk at room temperature 2. Once the dough has formed, add the salt 3.

Then also add the remaining half of the water, so the salt dissolves well 4. Continue kneading until you get a smooth and elastic dough that detaches from the sides of the stand mixer 5. At this point, slowly pour in the oil, continuing to knead 6.

Wait for the oil to be completely absorbed, and as soon as the dough is ready 7, remove it from the stand mixer, shape it into a ball with your hands 8, and place it in a large, slightly greased bowl 9. Cover with plastic wrap and let rise until tripled in volume, at least 2 hours.

In the meantime, prepare the vegetables: slice the zucchini 10 and eggplants thinly (about 1/8 inch) 11. Then place them on a hot grill greased with a little oil 12.

Finish grilling 13 and set the vegetables aside. Now cut the other ingredients: mozzarella into slices, black olives into rings 14, and chop the capers 15.

Finally, cut the onion into fine julienne strips 16. After two hours, take your now-risen dough 17, transfer it to a well-floured surface, and start rolling it out with a rolling pin 18.

Make a rectangle about 18x12 inches 19, and from this, with a knife, cut 8 strips of dough, each about 2 inches wide 20. Then you can start seasoning the individual strips: for example, we chose to fill three with tomato 21.

adding oregano on one, mozzarella and ham on another, and anchovies, capers, and olives on the last. For the remaining white strips, we chose to fill one with robiola cheese and zucchini (22-23-34), another with robiola and eggplants, and finally one with tuna and onion.

Once the dough strips are filled, cut them in half 22 and roll them onto themselves to create small swirls 23. Then place them vertically as you proceed with the others 34.

Take a 9-inch round porcelain baking dish, lightly grease it, and arrange the filled swirls 25, alternating them. Let rise at room temperature for 30 minutes 26, and bake in a static oven at 375°F for 45 minutes (for a convection oven, 340°F for 35 minutes) 27.

Storage

Once cooked, you can store the all-taste focaccia for a maximum of two days in the refrigerator covered with plastic wrap.

You can freeze the all-taste focaccia after it's baked, if you've used fresh, non-defrosted ingredients.

Advice

You can fill the all-taste focaccia with any filling you prefer, such as bacon and smoked scamorza cheese, or mushrooms and gorgonzola, or potatoes and ham. Let your imagination run free!

For the translation of some texts, artificial intelligence tools may have been used.